Rosie Birkett’s recipe for cacio e pepe potato gratin with chicory and anchovy salad

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Rosie Birkett’s recipe for cacio e pepe potato gratin with chicory and anchovy salad

Tright here’s a relaxed generosity to serving up gratin dauphinoise as a centrepiece. It’s additionally a snip to tug collectively and will be prepped effectively forward. This model takes inspiration from the peppery heat of the Roman pasta dish cacio e pepe, and it truly is value toasting the peppercorns to maximise their flavour and produce a touch of spice to a traditional dauphinoise. Serve it with a crunchy bitter leaf and herb salad with a contemporary, lemony, anchovy-boosted dressing.

Cacio e pepe potato gratin

That is what occurs when gratin dauphinoise and cacio e pepe (actually, ‘“cheese and pepper”) have a child: an ultra-comforting crowdpleaser of a dinner. Cacio e pepe is historically made with pecorino romano, however this makes no try at authenticity, so if in case you have solely parmesan, that works, too.

Prep 20 min
Cook dinner 1 hr 15 min
Serves 4-6

Butter, for greasing, plus an additional knob for the highest
1½ tsp black peppercorns
150ml entire milk
150ml double cream
1 garlic clove
, peeled and crushed
850g maris piper or king edward potatoes
75g pecorino or parmesan
, or a mixture of each, grated

Warmth the oven to 185C (165C fan)/360F/gasoline 4½, and butter a shallow, ovenproof gratin dish. Toast the peppercorns in a dry frying pan till aromatic, then crush effectively in a mortar. Mix the milk, cream, garlic and an enormous pinch of the crushed pepper in a jug or bowl.

Peel and slice the potatoes very thinly (use a mandoline, if attainable), dry them in a clear tea towel, then organize them in a skinny layer over the underside of the greased dish.

Season with a little bit of sea salt (don’t go mad – the cheese is already fairly salty), an excellent pinch of the pepper, high with a scattering of the cheese, then pour over sufficient of the cream combine to coat. Repeat layering the potatoes on this approach, seasoning them rather well with the pepper and slightly salt earlier than including the cheese and cream. I wish to press down on every layer with the flats of my fingers, to compress them and ensure the potatoes get properly coated with the cream – you must find yourself with three or 4 layers. End with a layer of the cheese, scatter over a bit extra pepper, then bake on a excessive shelf for an hour and quarter-hour, till the highest is golden and effervescent and the potatoes are tender. Depart to accept no less than 10 minutes earlier than you dig in.

Chicory, parsley and anchovy salad

This has a very punchy dressing. I’ve included a number of basil leaves, as a result of I like their perfume, however they’re not important.

Prep 5 min
Serves 4-6 as a facet

8 anchovy fillets
1 garlic clove
, peeled
A number of basil leaves
(elective)
Juice of
1 lemon
1 tsp red-wine vinegar
4-5 tbsp
olive oil
A beneficiant handful of flat-leaf parsley
, washed and dried, stalks finely chopped, leaves left entire
2 heads of chicory (I like pink ones right here), leaves separated, core halved, then washed and dried

Roughly chop the anchovy fillets and garlic on a chopping board, then switch to a mortar, add the basil, if utilizing, and pound to a paste. Work within the lemon juice, vinegar, olive oil and finely chopped parsley stalks, and whisk to emulsify.

In a big bowl, mix the chicory and parsley leaves, then gown flippantly, tossing to coat each leaf with slightly dressing. Serve alongside the potato gratin.


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